Dom Pérignon perfected the art of assemblage, or blending. By carefully selecting the best grapes from a special year, the champagne producer is continuing the method discovered by Benedictine monk Pierre Pérignon for producing a unique, fresh and flavour-intensive champagne.
In his quest for perfection, Dom Pérignon discovered a method for producing such a sophisticated sparkling wine that, according to the tales that have been handed down, he called out "Come quickly, I am tasting the stars!"
The techniques developed by Dom Pierre Pérignon are still used today in the methode champenoise.
With cellar master Vincent Chaperon overseeing the process, each vintage is only disgorged when it reaches its "plénitude" – one of three maturing stages. The first maturing stage is reached after around nine years, the second (P2) after around 16 years and the final stage (P3) after at least 25 years.